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The Cheese thread.......

Huntn said:
My favorite cheeses for other than grilled cheese sandwhiches are Blue, Muenster, Brie, and White American on a Black Forest ham sandwhich with the new variant mayo made with olive oil, hmm. :D




Yes, mustard! :)
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Try Camembert; better than Brie at times.

And the blues - a family I have an unseemly passion for - vary quite a lot.

Some are creamy, (and even borderline sweet - a young Gorgonzola Cremificato, or Cremoso, for example) while others re harder, saltier, and much sharper.

And, then, some mange to hit that "sweet spot" where they are both creamy and somewhat salty, with almost a depth of caramel (ripe Stilton, ripe Cashel Blue, St Agur, the very best of the Roquefort...)
 
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Scepticalscribe said:
Try Camembert; better than Brie at times.

And the blues - a family I have an unseemly passion for - vary quite a lot.

Some are creamy, (and even borderline sweet - a young Gorgonzola Cremificato, or Cremoso, for example) while others re harder, saltier, and much sharper.

And, then, some mange to hit that "sweet spot" where they are both creamy and somewhat salty, with almost a depth of caramel (ripe Stilton, ripe Cashel Blue, St Agur, the very best of the Roquefort...)
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We have a variety of imported blue cheeses, some are on the dry side. My favorite is home grown Maytag Dairy Farm Blue Cheese, nice and moist, hmm. :)
 
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You know, much though I love cheese, I have to admit that I also harbour a quite indiscreet passion for the cheese triangles produced by the Hochland company.

These days, they are not easily to be found in my corner of western Europe.

But yes, I have fallen on them - with unashamed joy - in shops in countries such as Ukraine, Belarus, and Russia......
 
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I believe I've bought that before here. Similar to Laughing Cow. I don't like it much, but it's decent on strongly flavored black break or similar. My shameful indulgence is those little Edam wheels in the wax casings. Like Baby Bel or BonBel in Europe. Sometimes I'll buy a large sack of them on my way to work, buy a small loaf of bread and eat it all in my office as a brunch sort of thing. The French have a processed cheese product called Boursin, IIRC, that's both rich and tasty. Very easy to eat mounds of.

The Mexicans have a cheese called queso blanco, or white cheese. It's similar in taste to Farmer's Cheese and has a better mouth-feel. Somewhat bland with a hint of salt. Very easy to consume a large portion with jams or pastes.
 
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Zenithal said:
I believe I've bought that before here. Similar to Laughing Cow. I don't like it much, but it's decent on strongly flavored black break or similar. My shameful indulgence is those little Edam wheels in the wax casings. Like Baby Bel or BonBel in Europe. Sometimes I'll buy a large sack of them on my way to work, buy a small loaf of bread and eat it all in my office as a brunch sort of thing. The French have a processed cheese product called Boursin, IIRC, that's both rich and tasty. Very easy to eat mounds of.

The Mexicans have a cheese called queso blanco, or white cheese. It's similar in taste to Farmer's Cheese and has a better mouth-feel. Somewhat bland with a hint of salt. Very easy to consume a large portion with jams or pastes.
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Oh, yes, I know both Boursin (which I quite like), and Laughing Cow (which leaves me a bit indifferent, I'm afraid).

But all of them - Hochland included - are a bit akin to the cheese version of junk food, and a gorgeous treat occasionally for precisely that reason.
 
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Scepticalscribe said:
Oh, yes, I know both Boursin (which I quite like), and Laughing Cow (which leaves me a bit indifferent, I'm afraid).

But all of them - Hochland included - are a bit akin to the cheese version of junk food, and a gorgeous treat occasionally for precisely that reason.
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Yes. There's a few bourisins imported here. One of them comes in a very long box with a few varieties. Very difficult to open the individual packaging. I think I gave up the first time and took kitchen shears to the packing.
 
Zenithal said:
Yes. There's a few bourisins imported here. One of them comes in a very long box with a few varieties. Very difficult to open the individual packaging. I think I gave up the first time and took kitchen shears to the packing.
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Ah, I wasn't aware that a wide range exists; I simply know the standard garlicky cream cheese (which is delicious).
 
Scepticalscribe said:
Ah, fascinating.

I must keep an eye out for them, although I have never actually seen them on a shelf anywhere.

They might be solely intended for the American market.
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Saw them in Tolouse once. Don't think it's meant for American export only. Aside from the few cultures who can stand the heat, many Americans would find a bell pepper to be "spicy."
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mobilehaathi said:
Ah, I love fennel, have you tried fennel pollen? It's quite nice on goat cheese or in a vinaigrette...
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I've never heard of it. I use bee pollen granules from the company that does royal jelly to lend a honey flavored flavor to baked goods without using honey. Works rather well.
 
Zenithal said:
Saw them in Tolouse once. Don't think it's meant for American export only. Aside from the few cultures who can stand the heat, many Americans would find a bell pepper to be "spicy."
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I've never heard of it. I use bee pollen granules from the company that does royal jelly to lend a honey flavored flavor to baked goods without using honey. Works rather well.
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Keep an eye out for some. Sprinkled on a fresh goat cheese with a drizzle of grassy olive oil and some crusty bread....ahhhhhhhh!
[doublepost=1478320049][/doublepost]Actually it grows like mad in the wild in Northern California. When it starts to bolt I go around cutting flowers...:oops:
 
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mobilehaathi said:
Keep an eye out for some. Sprinkled on a fresh goat cheese with a drizzle of grassy olive oil and some crusty bread....ahhhhhhhh!
[doublepost=1478320049][/doublepost]Actually it grows like mad in the wild in Northern California. When it starts to bolt I go around cutting flowers...:oops:
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Might be a NorCal thing to do then. I remembered you from being in the area but I honestly don't ever recall seeing it myself. I use fennel root in waldorf salads. No one has ever managed to figure out what I do to make it special aside from my wife that is.
 
Zenithal said:
Might be a NorCal thing to do then. I remembered you from being in the area but I honestly don't ever recall seeing it myself. I use fennel root in waldorf salads. No one has ever managed to figure out what I do to make it special aside from my wife that is.
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Waldorf salad? Jeez I don't think I've known anyone who eats those.
image.png
 
mobilehaathi said:
Waldorf salad? Jeez I don't think I've known anyone who eats those.
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Not the best episode. That man happens to play in another popular show that aired about 25 years later. I haven't seen the shows in a long time but one episode, where the Major drops several 'n' words stuck with me. I know language was more free in those days but there's never been an attempt made to dub it over.

Also, I personally hate the salad, but others enjoy it.
 
Even though my favourite cheesemonger's is still hors de combat, one of the stalls in the farmers' market - sometimes - has extraordinarily good Gorgonzola.

By this evening, I hope to be able to report that I have managed to lay hands on some of the stuff........
 
Although the sun has been exchanged for clouds, and the bright day of earlier has given way to spiting rain, there is Gorgonzola, creamy, luscious, Gorgonzola, for which I must give profound thanks.
 
My immediate cheese needs have been met.

From the market - two different stalls - there is Gorgonzola, and (mature) goat's Gouda, along with a cumin Gouda, and a walnut cheddar.

An excellent delicatessen supplied some Old Amsterdam, and a nice hunk of St Agur.

Oh, and thank you on this thread for the timely reminder: A small round Boursin - garlic and herbs - completed this lot.
 
LOL, after seeing the recent posts in this thread, I've got Boursin on my grocery list now, too! Haven't had any in quite a while and I really do like it! My stock of cheeses in general is starting to run low so probably in a week or so I'll need to get to the store which has the best selection of interesting ones. In the meantime, my local carries Boursin so at least I can enjoy that in the meantime!
 
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Leftover blues make a fantastic sauce, great with steak, and stunning with pasta.

Meanwhile, enjoy the Boursin, @Clix Pix; I, too, had forgotten about it until I read this thread, and so it found its way into a shopping basket today.
 
Clix Pix said:
Will be going to the store tomorrow or Monday, and Boursin's on the list! It has been quite a long time since I've enjoyed it so looking forward to this!
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Yes, it is lovely on toast, fresh French bread, crackers.......and with stuff, maybe pickles, sliced tomatoes....

Anyway, enjoy it when you do manage to lay hands on it.
 
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